Pu-erh teas that are aged, under go a natural fermentation process, which yields a deep, rich cup with zero astringency.  Sometimes full of long, golden leaf buds, which are difficult to maintain through the ageing process. Very old, well-stored pu erh are considered “living teas”, just like wine. They are prized for their earthy, woodsy or musty aroma and rich, smooth taste.Its damp forest aroma foreshadows flavours of mushrooms, roasted vegetables, leather, and earth. Pu-erh tea is extremely versatile: steep it for 30 second or 30 minutes. It won’t get bitter and is great for multiple infusions. These earthy characters pair well with mushroom and vegetable stews and dishes. As a digestive, nothing is better after a multiple-course meal.

White buds from old Yunnan Pu-erh trees are used to create this delicate new form of Pu-erh. These leaves are fermented in the traditional style, only using unopened fuzzy leaf buds. The result is a Silver Needle-like delicate cup but with notes of wildflower honey and classic Yunnan pepper. A refreshing and aromatic specimen is best on its own or with very light salad.

This is usually composed of a select grade of pu-erh compressed into a small birds’ nest shape. Its inky brown infusion is rich and sweetly-flavoured, with mineral earthiness and the characteristic musty aroma. Each mini tuo cha is individually wrapped and tightly pressed perfect for a small teapot or can be broken apart to accommodate a single serving. It offers a well-balanced marriage of oak and and sweet smokiness, with the merest hint of citrus. Like most pu-erh, one mini tuo cha can be steeped multiple times. Accompany stir-fries and red meats with this easy.